| | Seasoned Corn Casserole 1 medium size green pepper, cut into 1/2 inch pieces
1 clove garlic, crushed
2 teaspoons of reduced calorie margarine, melted
1 tablespoon of all purpose flour
2/3 cup of skim milk
3/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of dried whole basil
1/8 teaspoon of dried whole oregano
One 16 ounce can of whole tomatoes, drained
One 16 ounce can of pearl onions, drained
One 12 ounce can of whole kernel corn, drained
Vegetable cooking spray |
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Sauté the green pepper and garlic in margarine in a large saucepan until the green pepper is tender. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and seasoning to saucepan, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in tomatoes, onions, and corn. Remove from heat. Spoon the mixture into a 2 quart casserole dish coated with cooking spray and bake at 350ºF. for 50 minutes. Makes 8 servings |
